Barbecued lamb chops with port and red wine butter, and rosemary potatoes

Ingredients:

1 cup port
1 cup red wine
1 red onion, finely chopped
250 g butter, room temperature*
Sea salt and freshly ground black pepper
8 medium potatoes, peeled and cut into 8 pieces
4 sprigs rosemary
2 tbsp butter, extra
1 tbsp extra virgin olive oil
12 loin lamb chops
Chopped parsley for garnish

Method:
Heat the port and red wine in a small saucepan and simmer until the liquid is reduced to about a third of a cup. Cool to room temperature. Cook the red onion in 1 tbsp of the butter until soft. Cool.
In a small bowl, combine the port/wine reduction and the rest of the butter. Add the red onion. Beat for 3-4 minutes, or until light and fluffy. Season and keep in the fridge.
Cover the potatoes with cold water, add one sprig of rosemary and bring to the boil. Remove from heat and strain.
In a deep frying pan, heat the extra butter and olive oil and sauté the potatoes until tender inside and golden brown and crisp on the outside (about 10 minutes). Just before they are ready, strip the leaves off the remaining rosemary sprigs and add to the pan.
Grill or barbecue the chops to your liking.
Serve on a bed of potatoes, with a good dollop of red wine butter on top. Garnish with parsley.
Serves 4.

Excellent with a glass of Australian Cabernet Sauvignon.

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